Jamie Oliver’s Beef Stew and Dumplings is a hearty dish made with braising beef, beef stock, carrots, onions, garlic, and herbs this recipe takes 120 minutes to prepare and cook and serves 6 people.
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š§” Why You’ll Love This Beef Stew And Dumplings Recipe:
- Garden-Fresh Ingredients: Uses runner beans for vibrant, natural flavors.
- Pairing Options: Complements meats, cheeses, and sandwiches beautifully.
- Extended Freshness: Keeps well in the fridge for several weeks.
ā What Is Jamie Oliver Beef Stew And Dumplings Recipe?
Jamie Oliver’s Beef Stew and Dumplings is a dish made with braised beef, beef stock, carrots, onions, garlic, bay leaves, thyme, and homemade dumplings.
š„©Jamie Oliver Beef Stew And Dumplings Ingredients
For the stew:
- 4 lbs (1.5 kilos) braised beef
- 8 cups low-sodium beef stock
- 3 ā 5 tablespoons sunflower or canola oil
- 2ā3 carrots, peeled & roll cut
- 2 ā 3 onions, cut in quarters
- 2 ā 3 cloves garlic, crushed
- 2 ā 3 large bay leaves1 teaspoon dried thyme
- 3 teaspoons flour (see note)
- 3 teaspoons butter
- 1 cup frozen peas
- Salt & Pepper to taste
For the Dumplings:
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1/4 teaspoon black pepper, if desired
- 3/4 ā 1 cup buttermilk
- 4 tablespoons butter, melted
- 1/3 cup chopped parsley ā to finish
š² How To Make Jamie Oliver Beef Stew And Dumplings
- Preheat oven to 350Ā°F (175Ā°C). Dry and trim meat, cut into cubes, and season with salt and pepper.
- Heat oil in an oven-proof pot over medium-high heat.
- Sear half the beef cubes until golden brown, in batches. Remove and set aside.
- Pour off excess fat, reduce heat, and deglaze the pot with beef stock, scraping up browned bits. Return beef to the pot.
- Add onions, carrots, garlic, bay leaves, and thyme. Bring to a boil, cover, and bake for 90 minutes, checking liquid at 45 minutes.
- Mix equal parts melted butter and flour for the roux. After baking, return pot to stove, add roux gradually and stir until sauce thickens. Add peas.
- Mix flour, baking powder, salt, and pepper for dumplings. Add milk and butter, and form dough.
- Drop dough into stew, cover, and steam for 15-20 minutes. Finish with parsley and serve.
š Recipe Tips
- Trimming Meat: Trim excess fat from the beef before cubing to prevent the stew from becoming greasy.
- Browning Beef: Sear beef in batches for a golden crust, enhancing flavor before slow cooking.
- Deglazing Pot: Deglaze the pot with beef stock to incorporate flavorful browned bits for a richer stew.
š„ What To Serve With Beef Stew And Dumplings?
Serve beef stew and dumplings with Kimchi Coleslaw or Tomato And Feta Salad, Dauphinoise Potatoes, Ā Courgette Gratin or Glazed Carrots, a side Rosti Potatoes,Ā Coleslaw Red Cabbage or Mustard Potato Mash, Zucchini Fritters, or Tabbouleh.
š How To Store Leftovers Beef Stew And Dumplings?
- In the fridge: Store leftovers beef stew and dumplings in an airtight container for 3 days.
- In the freezer: Store leftovers beef stew and dumplings in a freezer-safe container for 3 months.
š„µ How To Reheat Leftovers Beef Stew And Dumplings?
- In the oven: Reheat Leftovers Beef Stew And Dumplings for 10 minutes at 350Ā°F.
- In the microwave: Heat Leftovers Beef Stew And Dumplings on high for 3-4 minutes.
- On the stove: Simmer Leftovers Beef Stew And Dumplings on low for 5 minutes.
- In the air-fryer: Heat Leftovers Beef Stew And Dumplings for 5-7 minutes at 350Ā°F.
FAQ’S:
What Kind Of Beef Is Best To Use For This Stew?
Braising beef is best for this stew, as it becomes tender and flavorful when slow-cooked. Look for cuts like chuck roast or brisket, which have enough marbling to keep the meat moist during cooking.
Can I Use Fresh Peas Instead Of Frozen?
Yes, you can use fresh peas instead of frozen. Add them towards the end of cooking to preserve their texture and color.
How Do I Prevent The Dumplings From Becoming Soggy?
To prevent dumplings from becoming soggy, ensure the stew is at a gentle simmer when you add them. Cover the pot tightly and resist the urge to peek too often while they’re cooking. This helps them cook through evenly without absorbing excess liquid.
How Do I Prevent The Dumplings From Sticking Together?
To prevent dumplings from sticking together, make sure the dough is evenly mixed but not overworked. Drop spoonfuls of dough gently into the simmering stew, ensuring they are not touching each other initially.
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Jamie Oliver Beef Stew And Dumplings Nutrition Facts
- Calories: 370 cals
- Total Fat: 13.8g
- Saturated Fat: 5.5g
- Total Carbs: 46g
- Net Carbs: 43g
- Dietary Fiber: 3g
- Total Sugars: 3g
- Protein: 19g
Jamie Oliver Beef Stew And Dumplings
Description
Jamie Oliver’s Beef Stew and Dumplings is a hearty dish made with braising beef, beef stock, carrots, onions, garlic, and herbs this recipe takes 120 minutes to prepare and cook and serves 6 people.
Ingredients
For the stew:
For the Dumplings:
Instructions
- Preheat oven to 350Ā°F (175Ā°C). Dry and trim meat, cut into cubes, and season with salt and pepper.
- Heat oil in an oven-proof pot over medium-high heat.
- Sear half the beef cubes until golden brown, in batches. Remove and set aside.
- Pour off excess fat, reduce heat, and deglaze the pot with beef stock, scraping up browned bits. Return beef to the pot.
- Add onions, carrots, garlic, bay leaves, and thyme. Bring to a boil, cover, and bake for 90 minutes, checking liquid at 45 minutes.
- Mix equal parts melted butter and flour for the roux. After baking, return pot to stove, add roux gradually and stir until sauce thickens. Add peas.
- Mix flour, baking powder, salt, and pepper for dumplings. Add milk and butter, and form dough.
- Drop dough into stew, cover, and steam for 15-20 minutes. Finish with parsley and serve.
Notes
- Trimming Meat: Trim excess fat from the beef before cubing to prevent the stew from becoming greasy.
Browning Beef: Sear beef in batches for a golden crust, enhancing flavor before slow cooking.
Deglazing Pot: Deglaze the pot with beef stock to incorporate flavorful browned bits for a richer stew.